½cupmozzarella or pepperjack-style vegan cheese shreds(we used Daiya)
2 – 4 leavesfresh basil(to taste)
Instructions
For the Tofu Scramble:
In a large bowl, break the tofu into small curds with your hands.
Heat oil in a skillet and cook the onion until translucent. Add the tofu, and seasonings.
When the tofu is heated through and the spices are well incorporated (mixture should be a beautiful yellow colour from the turmeric), add the remaining vegetables and mix through.
To Assemble:
Divide tofu scramble into two portions. For each sandwich, butter one side of a slice of bread (the side that will face the grilling surface).
On the other side of the slice, spread a layer of pesto, a slice of vegan cheese, half of the tofu scramble, a slice of tomato, a couple basil leaves, and shredded cheese. Close it up with another buttered slice of bread (butter side out) and set sandwich in a preheated waffle iron (or panini press).
Grill until golden-brown and melty. (If you do not have a waffle iron or panini press, grill sandwiches in a frying pan, flipping carefully when first side is golden-brown, and grill second side until both sides of your breakfast grilled cheese are golden and cheese is melted).
Repeat with second sandwich and serve.
Tips
- Be ready for anything. Keep a block of tofu and your favourite loaf (or loaves!) of Silver Hills Sprouted Bakery bread in your freezer!